Recipe(tried): Pasta and Fresh Tomato Sauce with Garlic and Basil, and Variations

Hi Linda, I make this recipe several times every summer - I have used different types of tomatoes, and friends who make it don't seed and peel, but I prefer the sauce without the seeds. I usually don't add the reserved pasta water, there is enough liquid without it.

PASTA AND FRESH TOMATO SAUCE WITH GARLIC AND BASIL
Source: Cook's lllustrated
Servings: 4

Cooking time, it turned out, was key to preserving fresh tomato flavor. The more time tomatoes spend in the pan, the less fresh they taste.

To promote quick cooking, we recommend that you use a wide (10-inch) saut pan; one with relatively high (3-inch) sides is useful to prevent splattering. Be sure to keep the cover off the pan as the sauce cooks to give the tomato liquid a chance to evaporate. The sauce freezes well, but add the basil when reheating.

3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced or pressed with garlic press
2 pounds ripe tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves
Salt
1 pound pasta (see note)

Heat 2 tablespoons oil and garlic in medium skillet over medium heat until garlic is fragrant but not browned, about 2 minutes.

Stir in tomatoes; increase heat to medium-high and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes.

Stir in basil and salt to taste; cover to keep warm.

Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times vary with different shapes).

Reserve 1/4 cup cooking water; drain pasta and transfer back to cooking pot. Mix in reserved cooking water, sauce, and remaining tablespoon oil; toss well to combine. Serve immediately.

VARIATIONS:

PASTA AND FRESH TOMATO SAUCE
WITH CHILE PEPPER AND BASIL
Follow recipe for Pasta and Fresh Tomato Sauce with Garlic and Basil, heating 3/4 teaspoon red pepper flakes with oil and garlic.

PASTA AND FRESH TOMATO SAUCE
WITH ANCHOVIES, OLIVES, AND CAPERS
Follow recipe for Pasta and Fresh Tomato Sauce with Garlic and Basil, heating 3 minced anchovy fillets with oil and garlic. Add 8 large brine-cured black olives (such as Kalamata), pitted and chopped (about 1/4 cup), and 1 tablespoon drained capers to sauce along with basil.

PASTA AND FRESH TOMATO SAUCE
WITH ONION AND BACON
Pancetta, unsmoked Italian bacon, can be substituted for American bacon in this variation. Because it is leaner, saut it in 2 tablespoons of olive oil with the onion.

Mince 1 medium onion and cut 4 strips (about 4 ounces) bacon into 1/4-inch pieces. Follow recipe for Pasta and Fresh Tomato Sauce with Garlic and Basil, omitting garlic and heating bacon and onion in 1 tablespoon olive oil until onion begins to brown and bacon begins to crisp, about 6 minutes. Continue with recipe, substituting equal amount minced fresh parsley for basil.

PASTA AND FRESH TOMATO CREAM SAUCE
WITH ONION AND BUTTER
This rich sauce is especially good with fresh fettuccine or cheese ravioli.

Follow recipe for Pasta and Fresh Tomato Sauce with Garlic and Basil, substituting melted butter for olive oil and 1 medium onion, minced, for garlic; saut onion until golden, about 5 minutes. Continue with recipe, adding 1/2 cup heavy cream to tomatoes after chunky sauce has formed; simmer until cream thickens slightly, 2 to 3 minutes longer. Toss the pasta with sauce and cooking water, omitting the additional oil.